Kitchen Manager

The Post Oak; Houston (TX); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development

Employee dining discounts

Health benefit plans

Dental, vision, voluntary life, short‑

401(k)

Paid time off

Monthly discretionary bonus potential

Job summary

Aquarium Restaurant in Downtown Houston is seeking a Kitchen Manager to lead daily kitchen operations, uphold top food quality, safety, and consistency, and develop a high-performing culinary team.

You will coach staff, manage labor and food costs, oversee inventories, and ensure guest satisfaction in a fast-paced environment. This role offers growth opportunities within a company committed to expanding its culinary leadership.

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• Strong communication, leadership, and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead daily kitchen operations in a high-volume setting.
• Oversee back-of-house staff training and development.
• Achieve budgeted labor and food cost targets.
• Manage inventories and ordering of food and supplies.
• Maintain sanitation procedures per OSHA and safety standards.

Skills

Leadership

Team development

Budgeting

Guest satisfaction

Communication

Education

Graduate of accredited culinary program

Job description

Lead the Kitchen. Build the Team. Grow Your Career.

Aquarium Restaurant in Downtown Houston is looking for a passionate, hands-on Kitchen Manager ready to take the next step in its culinary leadership career. If you thrive in a fast-paced environment, take pride in delivering exceptional food, and enjoy developing talented culinary teams, this is an opportunity to make an impact in a truly unique dining experience. As Kitchen Manager, you’ll play a key role in leading daily kitchen operations, maintaining high standards for food quality, consistency, and safety, and developing a team that takes pride in every plate. From coaching and mentoring culinary talent to managing kitchen performance, labor, food costs, and operational execution, you’ll have the opportunity to strengthen your leadership skills while helping drive restaurant success. This is more than your next Kitchen Manager position—it’s an opportunity to expand your culinary and business expertise, develop future culinary leaders, and prepare for the next chapter of your career with a company committed to growth and advancement.

Lead the kitchen. Develop great talent. Deliver exceptional food. Build your culinary future at Aquarium Restaurant.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Kitchen Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE